While store-bought canned pumpkin puree is handy, nothing beats the flavor and smooth texture of homemade. It can't get any easier in the Instant Pot®!
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
88 Calories
Recipe Instructions
Step 1
Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside.
Step 2
Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
Step 3
Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.
Step 4
Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Step 5
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.
